Gastronomixs

Leg of lamb in red curry and lychees

This is an authentic Thai curry for which you make the curry paste yourself. The meat is never fried but cooked in coconut milk together with the curry paste.

Leg of lamb in red curry and lychees

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Ingredients

6

g

coriander seeds

6

g

cumin seeds

12

g

sea salt

 2

g

white peppercorns

 15

g

dried chilli pepper

80

g

lemongrass, finely chopped

20

g

shallot, finely chopped

15

g

garlic, finely chopped

10

g

fresh galangal, finely chopped

2

g

lime zest

20

g

shrimp paste

1

litre

coconut milk

1

g

lime leaves

1

kg

leg of lamb

1

tin

lychees in syrup

1

bunch

Thai basil

Preparation method

  • First make a curry paste. Finely grind the coriander seeds, cumin seeds, sea salt, and peppercorns, in a pestle and mortar or blender.
  • Then add the chilli pepper, lemongrass, shallot, garlic, galangal, and lime zest and mix into a fine paste.
  • Lastly, add the shrimp paste and mix thoroughly.
  • Cut the fillet of lamb into fine pieces.
  • Heat some oil in a frying pan or wok and briefly fry the curry paste. This will release all the flavours.
  • Deglaze with the coconut milk and leave it to continue cooking.
  • Add some of the lychee syrup as well as the lime leaves.
  • Now add the chopped meat and leave to simmer.
  • Add the lychees and the Thai basil as a garnish.

Serving suggestions

  • As part of a composition with rice and a tangy salad.
  • Delicious as a lunch dish with roti or naan.

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